Green Plantain Arepa Rolls with Llanero Perico and Citrusy Cilantro Cream

Instructions

1. 1

   1. In a bowl, combine the finely grated green plantain, pre-cooked cornmeal, warm water, 3 g (1/2 tsp) salt, and 15 ml (1 tbsp) vegetable oil. Knead for 2 to 3 minutes until you have a soft, flexible, slightly moist dough. Let it rest for 10 minutes so the cornmeal hydrates.

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   2. While the dough rests, make the citrus cream: mix the Venezuelan nata or thick cream with the lime juice, half of the chopped cilantro, 1 g (1/4 tsp) salt, and the black pepper. Keep chilled until needed.

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   3. Heat a large nonstick skillet over medium heat. Add the butter and 15 ml (1 tbsp) vegetable oil. Sauté the onion and sweet pepper for 3 to 4 minutes until fragrant and tender. Add the tomato and cook 4 minutes more, until it loses some of its liquid. Stir in the remaining 2 g (1/4 tsp) salt.

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   4. Pour the beaten eggs into the skillet with the sautéed vegetables and cook over medium-low heat, stirring gently, until you get a moist, softly set perico, about 3 to 5 minutes. Add half of the grated queso llanero and mix. Remove from the heat.

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   5. Divide the dough into 4 portions. Place each portion between two sheets of parchment paper or kitchen plastic and roll it out into thin rounds about 16 to 18 cm (6 to 7 in) wide.

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   6. Cook each round on a lightly greased griddle or nonstick skillet over medium heat for 2 to 3 minutes per side, until firm with golden spots. Keep them covered with a clean towel so they stay flexible.

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   7. Preheat the oven to 190 °C / 375 °F. Fill each round with a portion of the perico, roll it up carefully, and place it seam-side down on a lightly greased baking tray.

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   8. Bake the rolls for 8 to 10 minutes at 190 °C / 375 °F so they hold their shape and heat through without drying out.

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   9. Serve the rolls hot, topped with the citrus cilantro cream and the remaining grated queso llanero. If desired, finish with a few extra cilantro leaves on top.